Regular Crepes

Regular Crepes

76

"A simple crepe recipe which can be filled with whatever your heart desires; fruit, jam, applesauce or powdered sugar."
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Ingredients

30 m servings 111 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack the finished crepes by putting wax paper between each one. Keep covered with a dry cloth until ready to eat.

Reviews

76
  1. 101 Ratings

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Most helpful positive review

Made the best crepes ever! Note- if you refrigerate the dough for cooking later it becomes very gooey at the bottom and watery at the top so just stir it around until smooth again. It taste the ...

Most helpful critical review

I have made crepes before but not with butter. When I added the butter it created chunks of scrambled eggs in the batter. The batter was to thin so i had to add 2-3 tablespoons of flour. Crepes ...

Made the best crepes ever! Note- if you refrigerate the dough for cooking later it becomes very gooey at the bottom and watery at the top so just stir it around until smooth again. It taste the ...

This is a fantastic basic crepe recipe! The first time I made it exactly according to recipe. Yum. The second I added a little extra vanilla and sugar and filled with fresh strawberries. SUPE...

excellent recipe for crepes.much better than others i've used.next time i will use more sugar and vanilla.cooks quick so it needs attention.you know when to flip them when edges start to brown a...

Lovely recipe! They came out beautifully and tasted scrumptious-- I filled with fruit & used a boysenberry topping. I've also changed the recipe (omitted vanilla & sugar) to use savoury fillings...

Easy and versatile recipe ~ for a healthier alternative, I used whole wheat pastry flour, Splenda, skim milk, omega-3 egg product and Becel margarine. I also added 1/2 teaspoon of cinnamon. They...

I loved making these. Extremely easy, and they taste delicious. I added strawberries and banana's to mine, and sprinkled some icing sugar and syrup on it. One thing ill add that I learnt while ...

This recipe is great! It is light and sweet enough to finish off any meal with delight. Try it with a banana rum sauce.

I have made crepes before but not with butter. When I added the butter it created chunks of scrambled eggs in the batter. The batter was to thin so i had to add 2-3 tablespoons of flour. Crepes ...

Really good. I made these and put jelly in them like my mom used to make when I was a kid.